Rosemary Lamb with Garlic, Baked Beans and Pepper Sauce
8 servings
150 minutes
Lamb goes great with herbs and beans. Here it is served with ready-made canned beans, and they also recommend making green butter for the leg of lamb - from olive oil and parsley, whipped in a blender.
1
Preheat the oven to 230 degrees, spray the sweet pepper with olive oil, and place it in the oven for about 20 minutes.
- Red sweet pepper: 3 pieces
- Olive oil: 150 ml
2
Remove the films and fat from the lamb leg, make a dozen knife holes all over its surface, inserting a piece of rosemary and 0.5 clove of garlic into each.
- Leg of lamb: 2 kg
- Rosemary: 6 stems
- Garlic: 1 head
3
Salt the lamb, place it on a baking tray with coarsely chopped onion, celery, and carrot, drizzle with some oil, and put it in the oven. Keep it at 230 degrees for 20 minutes, then reduce to 80 degrees and leave in the oven for another 1.5 hours.
- Leg of lamb: 2 kg
- Onion: 1 head
- Celery stalk: 2 pieces
- Carrot: 1 piece
- Olive oil: 150 ml
- Salt: to taste
4
Drain the liquid from the bean cans, pour the beans into a deep dish, drizzle with oil and sprinkle with thyme. Increase the oven heat to 180 degrees and place the beans next to the lamb - you can simply put them on the bottom of the oven. Bake for 30 minutes.
- Cannellini beans: 1.2 kg
- Olive oil: 150 ml
- Thyme: 8 stems
5
During this time, prepare the sauce. Clean the roasted pepper from the insides, chop it coarsely, pour in broth and cream, and simmer on low heat for 15 minutes, then blend and strain. Reduce the resulting mixture for another 10 minutes until thick. Season with salt and pepper to taste.
- Red sweet pepper: 3 pieces
- Chicken broth: 500 ml
- Cream 33%: 200 ml
- Salt: to taste
- Ground black pepper: to taste
6
Place some beans on a plate, top with pieces of lamb, and drizzle with sauce.
- Cannellini beans: 1.2 kg
- Leg of lamb: 2 kg